A number of years ago, around the time that I first published my book, I met Lisa Cantkier, a generous, warm, and all around kind-hearted woman, who was at the time getting ready to launch GlutenFreeFind.com. We took years to actually cross paths in person, but would nevertheless grew into good friends.
So when Lisa told me she was co-authoring a new book with Jill Hillhouse, I was thrilled! I received an advance copy of their beautifully photographed and concisely written book and am so happy to share a few tidbits and a delicious recipe from the book with you today.
The Paleo Diabetes Diet Solution is an accessible and simple guide for anyone who is living with Type 2 Diabetes, and looking for resources to help manage their blood sugar through healthy dietary choices.
Millions of people are living with diabetes, and many experts believe that the regular consumption of packaged and processed foods is the leading cause of diabetes and other chronic diseases. A paleo diet is far from a magic bullet, but recent research suggests that it can help manage the disease and lower the risk of developing type 2 diabetes.
The foundation of the paleo diet is fresh, unprocessed grass-fed meat, whole fruit, vegetables, seeds and nuts. It’s a nutrient-dense, low-carb, fiber‐rich diet high in vitamins and minerals.
In this new book, you’ll not only find 125 delicious recipes, but also a complete 30 day meal plan to help get you started on a new routine. And just to whet your appetite, I’ve included a recipe from the book below. Enjoy!!
Kale and Sweet Potato Sauté
From The Paleo Diabetes Diet Solution, page 161
The sweet taste of sweet potatoes, the heartiness of kale, and the spice of chili and cumin combine for a delicious side dish that is perfect with grilled chicken, lamb or beef, or with Almond-Crusted Salmon (page 185). If there is any left over, top it with some fried or scrambled eggs for a breakfast hash that will keep you going all morning.
If the sweet potato cubes are larger than 1⁄2 inch (1 cm), they may take longer to cook.
2 tbsp extra virgin olive oil (approx.), divided
1-1⁄2 lbs sweet potatoes (2 medium), peeled and cut into 1⁄2-inch (1 cm) cubes
4-1⁄2 tsp ground cumin, divided
3 tsp chili powder, divided
3⁄4 tsp sea salt (approx.), divided
2 cloves garlic, minced
1 bunch curly or Lacinato kale (about 10 oz/300 g), center ribs and tough
stems removed, leaves shredded
1 tbsp filtered water
Freshly ground black pepper (optional)
1. In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add sweet potatoes and cook, stirring occasionally, for about 5 minutes or until starting to soften. Stir in 1 tsp (5 mL) cumin, 2 tsp (10 mL) chili powder and 1⁄2 tsp (2 mL) salt. Add more oil if the pan seems dry. Cook, stirring occasionally, for 8 to 10 minutes or until sweet potatoes are golden brown and tender. Transfer sweet potatoes to a bowl.
2. In the same skillet, heat the remaining 1 tbsp (15 mL) oil and garlic over medium heat. When the garlic starts to sizzle (do not let it brown), add kale, a little at a time, until it all fits in the pan. Turn kale with tongs to coat with oil. Add the remaining cumin, chili powder and salt. Stir in water and cook for about 5 minutes or until kale is wilted and tender.
3. Return sweet potatoes to the pan and toss together. Cook for about 2 minutes or until heated through. Taste and adjust seasoning with salt and pepper as desired. Serve hot.
Makes 4 servings